Abstract: To enhance the product quality of Kimchi as Korea traditional food, the lactic acid bacteria content, p H, total acidity and texture characteristic changes were studied during its fermentation.It was determined for the lactic acid bacteria content, p H and total acidity during Kimchi fermentation, meanwhile the qualitative and quantitative indexes were determined by the texture analyzer, to compare the texture character within the difference raw materials, difference fermentation time and difference part in one material.The results showed that the lactic acid bacteria content of cabbage Kimchi reached the maximum at 4th day, p H3.48, but the total acidity were 0.51%, the lactic acid bacteria content of carrot Kimchi reached the maximum at 6th day, p H3.40, the total acidity were 1.26%.These p H values were consistent, but the total acidity of carrot Kimchi were higher than that of cabbage. There were differently significant texture characteristics, such as hardness, elasticity, chewiness and cohesiveness, of kimchi between the leafy-stem vegetables and the root-stem vegetables.In the fermentation process, there were also differently significant texture characters as for the resilience, shear force and shear stress work. Under these experimental conditions, the texture changes were significantly difference between Kimchi cabbage for 4 days and Kimchi carrot for 6 days.Therefore, there were significantly affected by the different raw materials, fermentation time or vegetable's leaves, stems and roots, thus resulting in differences between the lactic acid bacteria content, p H, total acidity or texture character.